Sopa de lima – Yucatán chicken and lime soup

Ingredients for 4 portions

• 1 kgChicken legs, split into drumsticks and thighs
• ≈ 2 lWater
• ½Yellow onion, in one piece
• 4 clovesGarlic
• 1 tspMexican oregano
• 4 berriesAllspice
• to tasteSalt
• 6Corn tortillas, in strips
• 3 tbspRapeseed oil, for frying
• ½Yellow onion, chopped
• 1Bell pepper, green, chopped
• 2Tomatoes, chopped
• 4Limes
• 1 tbspRapeseed oil, for the vegetables
• 1Habanero, whole
• to tasteBlack pepper

Method

1. Put the chicken in a large pan with the water, the piece of onion, the garlic, oregano, allspice and some salt. Bring to the boil and skim.
2. Cover and simmer over a low heat for 35 minutes, until the chicken is tender.
3. Meanwhile, heat plenty of oil, about 1 cm deep, in a small frying pan and fry the tortilla strips in batches for 2 minutes, until golden and crisp. Drain on kitchen paper.
4. Chop the onion, pepper and tomatoes. Juice two of the limes and slice the others.
5. Lift out the chicken and shred the meat, discarding the skin and bones. Strain the broth.
6. Heat the oil for the vegetables in the cleaned pan and fry the onion and pepper for 4 minutes. Add the tomatoes and cook for 3 more minutes, until softened.
7. Pour in the broth, add the chicken and the whole habanero and simmer over a low heat for 10 minutes.
8. Take out the habanero, turn off the heat and stir in the lime juice and a few lime slices. Season with salt and pepper.
9. Serve the soup piping hot, topped with the tortilla strips and a slice of lime.

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